Skillet Chicken and Farro With Caramelized Leeks

did a version of this that was really tasty- chicken and leeks as written, deglazing with white wine. Used herbs du provence instead of cumin or coriander. Added some Trader Joe 10 Minute Farro with a cup of chicken stock (I am guessing 1/3 cup). Some chopped tomatoes to finish. It was really delicious.

Delicious and the family loved it! Only had barley on hand, not quite as hearty but still very good. The essential heartiness of the dish is so nicely enhanced by the brilliant tomato/parsley/lemon relish. Fwiw, be sure to really crisp up the chicken skin (the underside not much at all). I’m adding this to the rotation!

I follow a plant based diet and my husband does not. I halved the recipe in two separate cast iron pans, one with his chicken, one with my soy based 'chik'n' pieces. The chik'n pieces were browned and added just the last several minutes, and more veg stock cooked off and was needed than the recipe called for. Absolutely fantastic dish, the mixture of fresh herbs is a very hearty and unique flavor.

I enjoyed this dish, but as I expected, the delicate flavor of the leeks was completely lost in the spices (that I doubled with half on the raw chicken, and half as written). Next time I'll try with a red onion, some celery, and carrots or a sweet bell pepper in lieu of the leeks. For the relish, I'll use a shallot. I agree that the oven is the best final cook (with skin-on thighs).

I agree with all the good (and bad) notes on this recipe. Taking your time to slow cook the leeks is imperative to the flavour profile as is skin-on chicken. I did think the end product was bland, this is easily fixable with a little Aleppo and feta to play off the existing flavours.

Made again tonight using coriander as I noted below. Much better than fennel! Also, next time lemon juice instead of lime in the garnish. So, so good. Don't know why I don't make it more often.

Trim, trim, trim to minimize fat. Wipe skillet clean before adding olive oil and leeks. 2 T tomato paste. Go big on the tomatoes, parsley, lemon etc.

The whole fam enjoys this meal. For me, it is a weekend dish unless the chicken is skinned, and the leeks, tomato/parsley is already prepped. The farro takes every minute of the allotted time to cook, so keep that in mind. Be sure to buy 3 LARGE leeks. Use 2 TBSP tomato paste (I may try 3, next time) Double the amount of cherry tomato-parsley-lemon mix

Agree with a prior comment: to keep chicken skin crisp, skip the lid and stovetop once chicken is nestled. Instead, bake uncovered at 400 about 20 minutes, or until chicken is cooked through.

Family liked this one =) Next time: use 2TBSP tomato paste Be sure to use 3 leeks, allow 10 extra minutes for the farro

This is an awesome recipe. My one reservation is that It took much longer than 30 minutes to cook the Faro. Perhaps 2 to 1 on the chicken stock was excessive for the particular grain that I acquired at my local health food store. Also, since I didn't have any tomato paste, I substituted some preserved lemon. That made for a very nice tangy note in the dish. I agree with other posters - do not skip the tomato salad topping. It finishes the dish perfectly.

I could not find pearled farro, even in my bougie Portland Oregon locally owned grocery. I followed other suggestions to use pearled barley. It takes so much more time and now I’m triaging kid hunger with other dinner options. The jury is still out on this one.

Add salt to taste, not 1 tsp, to the farro. It ended up too salty while the chicken didn’t soak up the herb flavors. I added massaged kale to balance out the salt and add a green, then deboned the chicken so it became more of a very flavorful harvest salad. I’ll use the earlier comment’s advice on finishing the dish in the oven without the lid. The crispy chicken skin became soggy under the lid, which was so sad. The tomato mixture with fennel cumin farro was delicious.

Maybe my least-liked NYT dish. [I love most.] It comes out dark, heavy, and bland. I've made it twice. 1. Pour off the chicken fat before you brown the leeks; it's just too rich and fatty. 2. It's under-flavored; punch up the spices. 3. As others suggest, steaming for so long makes the crisped chicken skin flabby; try the oven. 4. The garnish is lovely but insufficient to the task of brightening the body of this dark dish; maybe squeeze a half-lemon on top before serving and stir it in.

Following the recommendations from Samin Nosrat's Salt, Fat, Acid, Heat I used 1 1/3 tsp of fine sea salt (La Baleine) per pound to salt the bone-in chicken thighs, and let them sit in the fridge in the salt for a day before cooking. I also added the teaspoon of salt in with the farro as instructed. I don't know where I went wrong, but it ended up being too salty for me. I would make this again, just with less salt next time. Also accidentally threw away the leek greens...yikes. Shouldn't have.